#地瓜球 #红薯球 #紫薯球 #不回缩不开裂 #外脆内糯 #软糯Q弹
#SweetPotatoBalls #GarnetPotatoBalls #PurplePotatoBalls #NoShrinkageNoCrack #CrispyOutsideSoft GlutinousInside #QQ
♦麻团/麻球食谱Sesame Balls Recipe: • 麻团,麻球,煎堆食谱|空心不开裂不回缩,外酥...
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♦新年食谱Chinese New Year Recipe Playlist: • Chinese New Year Recip...
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好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
今天来自制大人小孩都爱吃的地瓜球，红薯球，紫薯球。采用新鲜番薯来制作，红薯和i日本紫薯给地瓜球增添香味以及天然橙色和紫色。一小颗园鼓鼓，好可爱。地瓜球制作做法直接，材料简单，免烤箱食谱，每家每户都可以做。食谱要根据自家番薯来调整，不同番薯不同含水量，要慢慢调整木薯粉分量，面团要软硬适中。炸地瓜球技巧超重要，是让地瓜球不开裂不回缩，膨胀园Q的重要因素。 炸不够容易回缩，炸过久会过脆过于空心没软糯口感了。炸到位，每颗地瓜球美美胖胖，圆咕咕，外部黄金酥脆，内部软糯拉丝，满满红薯和紫薯香甜味，童年味道回味无穷。
收藏方式：炸好立刻吃，口感最佳。完全冷却，收在密封容器，室温可存留2-3天，吃前弄热回酥再温吃。
Today, let’s make Sweet Potato Balls, Garnet Potato Balls, Purple Potato Balls that adults and children love to eat. Made with fresh sweet potatoes, garnet sweet potatoes and Japanese purple sweet potatoes add fragrance as well as natural orange and purple colors. Small round bitesize pieces, so cute. The making process of sweet potato balls is straightforward, simple ingredients, and no bake recipe that can be made in every household. This recipe should be adjusted according to your own sweet potatoes. Different sweet potatoes have different moisture content, thus slowly adjust the amount of tapioca starch, dough should have moderate softness. The frying technique of Sweet Potato Balls is the crucial factor to ensure no crack no shrinking. If it’s under fried, it shrinks easily. If it’s over fried, it’s too crispy too hollow and not soft glutinous within. Fried just right, each sweet potato ball is plump, round, golden and crispy on the outside, soft and glutinous on the inside, full of sweet potato and purple potato fragrance sweetness, childhood nostalgic taste.
Storage Method: Best eaten once fried. Cool completely, store them in airtight container at room temperature for 2-3 days, heat it up to crisp back then eat them warm.
♦Ingredients食材
=23pcs Garnet Sweet Potato Balls 红薯球=
142g Garnet Sweet Potato (Steamed) 红薯（蒸熟）
24g Caster Sugar 细砂糖
1g Salt 盐
66g Tapioca Starch (add gradually) 木薯粉（慢慢加入）
=28pcs Purple Sweet Potato Balls 紫薯球=
203g Purple Sweet Potato (Steamed) 紫薯（蒸熟）
34g Caster Sugar 细砂糖
1.5g Salt 盐
53g Tapioca Starch (add gradually) 木薯粉（慢慢加入）
=食用油/花生油 (中火加热至筷子测试小气泡)
=调中小火，轻盈波动，均匀受热直到面团开始浮上来。
=用漏勺旋转压面团入油，直到面团膨胀大。
=调大火，炸至表皮酥脆黄金。
=全程炸约8-9分钟。
=Cooking Oil/Peanut Oil (Medium Heat till chopstick test with small bubbles)
=Switch Medium Low heat, lightly flip, evenly heated until dough float up.
=Use oil strainer to rotate and press dough into oil, until dough bloated big.
=Switch to High Heat, fry till surface crispy golden.
=Whole frying process about 8-9minutes.
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love